Savory Chickpea Pancake with Wild Mushroom Sauté, Sunny-Side Egg and Fresh Herb Chimichurri
Chickpea pancakes, also known as farinata, are a simple, delicious and low carb addition to any breakfast. You can top them with anything, but here we are using fresh wild mushrooms with leeks, sunny-side eggs and fresh chimichurri. This is a well rounded, health-minded way to start your day, with both earthy and bright notes of flavor.
By Thea Marie Rood
Recipe by Chef Brynn Madden of Nourish in Lake Tahoe
1.5 cups chickpea flour
2 cups room temperature water
1.5 teaspoons salt
1 teaspoon fresh rosemary, minced
Pepper, to taste
5 tablespoons avocado oil, divided
Combine chickpea flour and water in a medium-size mixing bowl. Whisk until smooth. Cover bowl and let sit at room temperature for 2 hours. Skim off any foam that forms on the top of batter. Whisk salt, rosemary, pepper and 3 tablespoons of avocado oil into batter until well combined.
Preheat oven to 500 degrees F.
In a 10-inch cast iron skillet, add remaining oil and heat over high until oil just starts to shimmer. Pour in batter and carefully transfer skillet into oven.
Bake until batter starts to brown and firm, about 15–20 minutes. Carefully transfer to a cutting board, cut into wedges or rounds.
Fresh Herb Chimichurri
3 cloves garlic, smashed
2 tablespoons fresh lemon juice
zest of 1 lemon
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil
1 cup fresh cilantro, bottom stems removed
1 cup fresh parsley, bottom stems removed
1/2 to 1 cup olive oil
In a food processor, add smashed garlic and pulse until chopped. Add all remaining ingredients EXCEPT oil, and pulse until well combined but still with some texture remaining. Transfer to a mixing bowl, add oil and stir until mixed. Season to taste.
Wild Mushroom Sauté
2 tablespoons butter or ghee
1 medium leek, cleaned and thinly sliced into half moons
8 ounces wild mushroom mix, cleaned, de-stemmed and roughly chopped
1 clove garlic, minced
Salt and pepper to taste
In a medium sauté pan, heat butter over medium high heat until melted. Add leek and cook until soft, stirring often, about 6 minutes. Season with salt and pepper. Add mushrooms and garlic and cook until leeks start to brown and mushrooms become soft, about 6 additional minutes. Remove from heat.
1 tablespoon avocado oil
Salt and pepper to taste
In a small sauté pan, heat oil over medium heat until shimmering. Gently crack eggs into pan, season with salt and pepper, cook until whites are solid.
Place farinata on plate and top with baby arugula and mushroom mixture, then an egg. Drizzle chimichurri over the dish. Enjoy!
Brynn Madden grew up in a pre-Revolutionary War home on 5 acres in Carver, Mass., where her family grew vegetables and raised goats, cows, chickens and bees. “I remember milking the goats and cows before going to school every morning,” she says, “and I even delivered triplet baby goats on my own when I was about 9 years old.” This early experience made farm-to-fork cooking a natural fit, and she now runs her own personal chef and catering service in the Tahoe area, where she has lived for 17 years. “The majority of my business is cooking in-home for clients, whether it’s a special occasion or just a gathering of friends or business associates,” she says. “I also do deliveries where menu selections are dropped off fully prepared with reheating instructions.” All her menus are seasonal and use locally sourced ingredients. In addition to the recipe here, her favorite spring dishes include Morel and Asparagus Salad and Spring Pea Falafel with Pickled Radish and Mint Yogurt.